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Campfire Fajitas

Campfire fajitas with sizzling cast-iron chicken or steak, sweet onions, and char-kissed bell peppers for a classic camping dinner. Cook everything over the fire, then serve hot fajita meat with warm tortillas and toppings like salsa, cheese, and guacamole.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken or steak
  • 2 lb chicken breast or steak Slice thin so it browns quickly over the fire.
Fajita vegetables
  • 3 bell peppers Use a mix of colors for the fajita presentation.
  • 2 onions Slice into thin strips for even charring.
Seasoning and cooking base
  • 3 tbsp fajita seasoning Use store-bought or your favorite blend.
  • 3 tbsp oil Any high-heat oil works.
Tortillas
  • 12 flour tortillas Warm over the fire before serving.
Toppings
  • 0.5 sour cream Serve as a cooling topping.
  • 0.5 guacamole Add after the fajita mixture is plated.
  • 0.5 salsa Spoon on for brightness.
  • 0.5 cheese Use shredded cheese for easy melting.
  • 0.25 cilantro Finish with chopped leaves.
Lime
  • 1 lime wedges Squeeze over fajitas just before eating.

Equipment

  • 1 cast iron skillet

Method
 

Campfire setup and cook
  1. Heat the oil in a large cast iron skillet over the campfire until shimmering, then spread it evenly across the bottom.
  2. Season the sliced chicken breast or steak with fajita seasoning and add to the hot skillet in a single layer, then cook without moving for 8-10 minutes until browned and cooked through.
  3. Remove the browned meat and set it aside while you cook the vegetables.
  4. Add the bell peppers and onions to the skillet and cook for 8-10 minutes, stirring occasionally, until tender and slightly charred.
  5. Return the meat to the skillet and toss everything together for 30-60 seconds so flavors blend and the mixture sizzles again.
Warm tortillas and serve
  1. Warm the flour tortillas over the fire until hot and pliable, turning once so they heat through without burning.
  2. Serve the fajita mixture in tortillas with desired toppings including sour cream, guacamole, salsa, cheese, cilantro, and lime wedges.

Notes

Pro tip: slice the meat thin and keep the skillet hot so you get browning and char instead of steaming. Store leftovers in a sealed container in the fridge for up to 3 days; reheat in a skillet until hot (tortillas are best warmed fresh). Freezing: freeze the fajita meat and vegetables up to 2 months; thaw overnight in the fridge and reheat. Dietary swap: use gluten-free tortillas if you need to avoid wheat.